Pumpkin Frittata

Pumpkin Frittata recipe - The Cooks Pantry

RECIPE BY:

Matt Sinclair

SERVING SIZE:

6 people

INGREDIENTS:

SUN-DRIED TOMATO JAM

  • 1 Tbsp. Cobram Estate Classic Extra Virgin Olive Oil
  • 280gm jar Coles sun-dried tomatoes strips, drained
  • 1 brown onion, thinly sliced
  • 1 tsp. caraway seeds
  • ¼ cup sherry vinegar
  • 3 Tbsp. brown sugar
  • 1 cup Massel Salt Reduced Chicken stock
  • ½ cup water
  • Salt and Pepper
  • 800gm pumpkin, peeled, diced (slightly roasted)
  • 8 Coles Free Range Eggs
  • 2 Kale leaves, stalks removed, roughly chopped
  • 80gm Greek feta
  • 100gm fresh ricotta
  • 1 cup cream
  • 3 Tbsp.Cobram Estate Classic Extra Virgin Olive Oil
  • Salt and Pepper

METHOD:

  • Over a medium heat, add 1 Tbsp. olive oil to a heavy based pan. Add the sun-dried tomatoes and onions and sauté for approximately 7 minutes or until onions have softened. Add the caraway seeds and stir through to combine. Add the brown sugar and vinegar, stir and cook down until vinegar aroma softens, approximately 5 minutes. Pour in the stock and water and season with a pinch of salt and freshly cracked black pepper. Bring to a light boil, reduce heat and gently simmer for approximately 30-40 minutes, until sauce thickens to a jam consistency. Taste and adjust seasoning of required.
  • Meanwhile, preheat oven to 220C. Line a shallow tray with baking paper.
  • Place diced pumpkin and 3 Tbsp. olive oil in a large bowl and season with a pinch of salt and freshly cracked black pepper. Toss to combine. Transfer pumpkin to prepared baking tray and place in the oven for 15-20 minutes until golden and slightly tender. Remove and set aside. Reduce heat to 190C.
  • In 30cm baking dish scatter the kale on the base, followed by the diced pumpkin. Crumble fetta and ricotta over the top.
  • In a bowl, whisk together eggs and cream and season with salt and pepper. Pour over the pumpkin, kale and cheese and place in the oven for 20-30 minutes, or until puffed and lightly golden.
  • Serve hot or chilled.

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